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Name: Bread Pudding with Strawberry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: French bread (preferably day; 1 tb Vanilla; 1/4 c Sugar; 1 qt Skim milk; 1/2 c Currants; 1 ts Ground nutmeg; 2 Eggs beaten; 1/2 c Margarine, melted; 1 pt Fresh strawberries or one; 1/4 c Orange juice; 3 tb Lemon juice; 2 tb Cornstarch; 3/4 c Sugar

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INGREDIENTS

French bread (preferably day
1 tb Vanilla
1/4 c Sugar
1 qt Skim milk
1/2 c Currants
1 ts Ground nutmeg
BREAD PUDDING
2 Eggs ; beaten
STRAWBERRY SAUCE
1/2 c Margarine, melted
1 pt Fresh strawberries or one
1/4 c Orange juice
3 tb Lemon juice
2 tb Cornstarch
3/4 c Sugar

Servings

INSTRUCTIONS

Pudding ~------ Place one layer of sliced French bread in the bottom of a greased 9-inch cake pan. Sprinkle with half of the currants. Place another layer of bread on top and sprinkle with the remaining currants. Mix together the eggs, sugar, milk, margarine, vanilla, and nutmeg and pour gently over the bread and currants, making sure all the top layer is saturated. Cover and refrigerate at least 8 hours. Bake in a preheated 350 F. oven, uncovered, until the custard is set and the top is lightly browned, about 45 minutes. Cut into servings and top with strawberry sauce. Strawberry Sauce ~--------------- Place the strawberries, orange juice, and lemon juice in a saucepan and cook on low until the strawberries are softened. Puree one-third of the strawberry mixture and return to the whole strawberry mixture. Combine the sugar with the cornstarch and add to the strawberries. Cook, stirring, until slightly thickened. Recipe from: Maplehedge Bed and Breakfast Inn, Charlestown, New Hampshire Source: Yankee Magazines Christmas in New England, 1995

NOTES

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Bread Pudding with Strawberry Sauce

French bread (preferably day
1 tb Vanilla
1/4 c Sugar
1 qt Skim milk
1/2 c Currants
1 ts Ground nutmeg
 BREAD PUDDING
2 Eggs beaten
 STRAWBERRY SAUCE
1/2 c Margarine, melted
1 pt Fresh strawberries or one
1/4 c Orange juice
3 tb Lemon juice
2 tb Cornstarch
3/4 c Sugar

Pudding ~------ Place one layer of sliced French bread in the bottom of a  greased 9-inch cake pan. Sprinkle with half of the currants. Place another  layer of bread on top and sprinkle with the remaining currants.    Mix together the eggs, sugar, milk, margarine, vanilla, and nutmeg and pour  gently over the bread and currants, making sure all the top layer is  saturated. Cover and refrigerate at least 8 hours. Bake in a preheated 350  F. oven, uncovered, until the custard is set and the top is lightly  browned, about 45 minutes. Cut into servings and top with strawberry sauce.    Strawberry Sauce ~--------------- Place the strawberries, orange juice, and  lemon juice in a saucepan and cook on low until the strawberries are  softened. Puree one-third of the strawberry mixture and return to the whole  strawberry mixture. Combine the sugar with the cornstarch and add to the  strawberries. Cook, stirring, until slightly thickened.    Recipe from: Maplehedge Bed and Breakfast Inn, Charlestown, New Hampshire  Source: Yankee Magazines Christmas in New England, 1995

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Nutrition

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Serving Size: 1 Serving (570g)
Recipe Makes: 6 Servings

Calories: 783
Calories from Fat: 218 (28%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 5.1g
Cholesterol 359.1mg		110 %
Sodium 465.9mg		16 %
Potassium 737.9mg		19 %
Total Carbohydrate 122.1g		36 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 121.5g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 783

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